Fresh Berry Coffeecake

Fresh berry coffeecake recipes like this can use fresh raspberries or blackberries for a tender and delicious treat. Toast the pecans for more flavor.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 389 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 teaspoons milk
• 6 tablespoons brown sugar
• 2 cups fresh raspberries
• 2 cups toasted, chopped pecans
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup butter, melted
• 0.67 cup white sugar
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch Bundt pan with cooking spray.

Step 2

Stir together raspberries and brown sugar; set aside. Mix flour, white sugar, baking powder, baking soda, and salt together in another bowl; set aside.

Step 3

Cream sour cream, butter, and 2 teaspoons vanilla together in another bowl. Beat in eggs one at a time until well combined. Stir in flour mixture until just moist for the batter.

Step 4

Sprinkle 1/2 cup berries and 1 cup pecans in the pan. Pour in 1/2 of the batter. Sprinkle remaining 1 1/2 cups berries, and remaining 1 cup pecans in the pan. Spread remaining batter over berries and pecans.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes.

Step 6

Stir milk, remaining 1/2 teaspoon vanilla, and confectioners' sugar together in a bowl for the frosting. Remove cake from the pan and let cool 20 minutes before frosting.